Here are some fun facts I could share at an awkward office event: I’m not that into sweets and I’m not that into breakfast foods. Thus, I rarely see the need to make french toast, waffles, sugar-coated omelettes etc. In the spirit of trying new things I decided to take a step outside of my savory comfort-zone and make a non-eggcentric breakfast classic. Even I can respect the combination of fluffy, golden pancakes with tart and juicy blueberries. I made a dairy based topping, in part to tone down the sweetness but also because wanted an excuse to buy ricotta cheese, which is good in many recipes and also on a spoon.
I attempted to make an appropriate amount of batter for one strong, independent woman, but this recipe ended up making 6 healthy-sized blueberry pancakes. I refrigerated the leftovers and then toasted them. They were almost better the second time around…almost.
Ingredients for the blueberry pancakes:
- 1 cup flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 2 tablespoons sugar
- 2/3 cup milk
- 1 egg
- 1/4 cup sour cream
- 2 tablespoons melted butter
- 1/2 cup blueberries
Ingredients for the topping:
- 1/2 cup sour cream
- 1/2 cup ricotta
- 1/4 cup maple syrup
First, stir together the dry ingredients.
Yeah that’s right, blue text overlay!!
In a separate bowl, mix up the wet ingredients.
Create a well in the dry ingredients.
Pour the wet ingredients into the well and gently mix just until they are combined.
After the batter is uniform, fold in the blueberries.
Some would suggest letting the batter sit for awhile at this point. You can do that, or you can trundle on, impatient and unafraid.
Melt some butter to coat a pan. Once the pan is sizzling hot, pour in the batter. It’s okay if the pancakes look ugly at this point.
Don’t bother the blueberry pancakes until they start to bubbly slightly. Just let them live! Only flip them when they are truly ready.
One of my pancakes cracked in half. Whatever, it all looks the same in your stomach.
The topping is really simple, just mix together some sour cream, ricotta, and maple syrup. I was surprised how good this is, although now I have a ton of sour cream leftover, what ever will I do?
Pour the topping on the pancake, add some blueberries because they look nice, and you’re done.
Enjoy!
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